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  • 5 oz. Josie Organics Baby Arugula
  • 1 cup Butternut Squash, roasted in olive oil and cooled to room temperature
  • 1 cup Chopped Pear, about 1 pear
  • 1 cup Quinoa, cooked and cooled to room temperature
  • 2 tbsp. Olive Oil
  • 2 tbsp. Apple Cider Vinegar
  • 1 tsp. Dijon Mustard
  • 1 tsp. Italian Herb Seasoning
  • (Optional) 1 tsp. Honey
  • Salt & Black Pepper, to taste
  • Pecans, for garnishing
  • Pumpkin Seeds, for garnishing
  • Goat Cheese, for serving

Servings: 4-5

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes


  • 1

    In a large bowl, toss together the cooked quinoa, chopped pear, and butternut squash. Add in the baby arugula and toss again to combine.

  • 2

    In a separate bowl, whisk together the olive oil, vinegar, mustard, herb seasoning, and honey. Season with salt and black pepper to taste.

  • 3

    Drizzle the vinaigrette over the salad, and toss once more to combine. Transfer to a serving plate to top with crumbled goat cheese, roasted pumpkin seeds, and pecans. Enjoy!

A Bright Moment

A Bright Moment


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